Angel Hair Pasta With Mushrooms and Ricotta

This is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .

Directions

To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 cup, so either refrigerate the rest for a few days for another meal, or freeze it.

Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs. of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2 Tbs. of olive oil.

YUM! I'm new to being vegan. I am doing a 30-day test to see how things go and blogging about it (prosciuttoandparmesan.wordpress.com) Today is day 17. I've heard a lot about nutritional yeast. Is there a particular brand you recommend? I assume this can be purchased at a place like Whole Foods?